Praline Pavlova Cookies
Vanilla-scented macaron-style meringues filled with silky chocolate ganache and topped with praline.
Ingredients
egg whites (large)
2
ground cinnamon
1 pinch
caster sugar (extra-fine)
90 g
chopped pecans (finely chopped)
50 g
butter (diced, for filling)
50 g
powdered sugar (sifted, for filling)
100 g
dark chocolate (for filling)
50 g
caster sugar (extra-fine, for praline)
4 tbsp
chopped almonds (toasted, chopped)
1 tbsp
Instructions
1
Preheat the oven
Preheat the oven to 140°C (gas mark 4). Line 2 baking sheets with parchment paper.
2
Make the meringue
Whip the egg whites in a bowl. In another bowl, mix one tablespoon of sugar with the ground cinnamon. Add the mixture to the egg whites and beat. Continue adding one tablespoon of sugar at a time until you get a thick, glossy mixture. Stir in the chopped pecans.
3
Shape
Place 14 spoonfuls of meringue on the baking sheets, leaving enough space between them. Use the back of a wet teaspoon to press a small well into each meringue so they look like little nests.
4
Bake
Bake for 45 to 60 minutes, until the meringues are dry and starting to turn golden. Remove from the oven and let cool.
5
Make the praline
Make the praline: Place the sugar in a small non-stick saucepan and melt over low heat. As soon as the syrup begins to brown, add the almonds. Cook until golden, then remove from the heat and immediately pour onto a non-stick baking sheet lightly greased with a little oil. Once completely cooled, break into small pieces.
6
Make the chocolate ganache
Make the filling: Cream the butter with the powdered sugar. Cut the dark chocolate into evenly sized pieces and melt over a bain-marie. Remove from the heat and let cool slightly. Add the melted chocolate to the butter mixture and stir carefully until smooth.
7
Assemble
Place a little filling in the well of each meringue. Top with crushed praline. Serve immediately.
